CN1488284A - Method for preparing vermicelli and noodles made from plant starch - Google Patents
Method for preparing vermicelli and noodles made from plant starch Download PDFInfo
- Publication number
- CN1488284A CN1488284A CNA031261493A CN03126149A CN1488284A CN 1488284 A CN1488284 A CN 1488284A CN A031261493 A CNA031261493 A CN A031261493A CN 03126149 A CN03126149 A CN 03126149A CN 1488284 A CN1488284 A CN 1488284A
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Abstract
The invention discloses a making method of plant amylum vermicelli and noodles. It makes mixing flour, squeezing into silvers to shape, aging, loosening vermicelli drying on raw material, aging including normal temperature aging and freeze-aging, and the time of normal temperature aging being 50-150 minutes; the freeze-aging adopts the method of gradually lowering the temperature from 0-5 DEG C,and the time being 7-10 hours; it does not contain any additive; the aging time is short, so the production efficiency is high.
Description
(1) technical field: the present invention relates to a kind of agricultural byproducts processing method, relate in particular to a kind of preparation method who utilizes plant amylum production and processing bean vermicelli, vermicelli.
(2) background technology: bean vermicelli, vermicelli are a kind of traditional foods, effects such as that normal tableware deoils is greasy, defaecation.Traditional bean vermicelli, vermicelli processing method exist the shortcoming that labour intensity is big, effect is low, especially in the process of bean vermicelli, vermicelli processing, in order to make its adhesion, need add a certain amount of alum in raw material; Along with the improvement of process technology, though some enterprise has exempted the interpolation of alum, the additive that still needs in the process to add some thickeners, surfactant and so on just can make it avoid adhesion at aging Song Sihou in recent years.This product that contains additive eats for a long time health is existed serious harm.
(3) summary of the invention: to be unable to do without this technical barrier of additive in order solving in present bean vermicelli, the vermicelli process, to the invention provides a kind of simple, easily row, plant amylum bean vermicelli, vermicelli preparation method that production efficiency is high that need not any additives.Technical scheme of the present invention realizes in the following manner:
A kind of plant amylum bean vermicelli, vermicelli preparation method: it be with raw material through adding water and slurry, squeeze a silk moulding, aging, pine silk, drying make, it is characterized in that: raw material is that plant amylum, the aging normal temperature that divides are aging and freezing aging; The normal temperature ageing time is 50-130 minute; Freezing aging employing is progressively lowered the temperature aging, and temperature is from 0 ℃--and 5 ℃, ageing time is 7-10 hour.
Normal temperature is aging: relative humidity when 30%-45%, ageing time is 40-60 minute; Relative humidity when 46%-75%, ageing time is 80-100 minute; Relative humidity surpasses at 76% o'clock, ageing time 120-130 minute; Freezing aging when progressively lowering the temperature: 0 ℃--1.5 ℃, kept 1-1.5 hour;-1.5 ℃--3 ℃, kept 1.5-2.5 hour; Below-3 ℃, kept 3-5 hour.
Plant amylum is a potato starch.
Plant amylum is potato starch, cereal starch, bean starch.
Potato starch comprises starch from sweet potato, farina, tapioca.
Cereal starch is a cornstarch.
Bean starch comprises green starch, pea starch.
Potato starch content is 0-100%, and cereal starch content is 0-15%, and bean starch content is 0-10%, and various raw material sums are 100%.
Starch from sweet potato content is that 0-100%, farina content are 0-100%, and tapioca content is 0-20%, and three's sum is 100%.
The dry multilayer heated-air drying that adopts, dry inlet temperature are that 25-35 ℃, relative humidity are 40-60%; Medium temperature is that 45-55 ℃, relative humidity are 55-70%; Outlet temperature is that 60-70 ℃, relative humidity are 70-80%; Be 1.5-3 hour drying time.
Crowded silk is molded in the extruding strings device and carries out the bean vermicelli after the moulding, vermicelli segment.
Inventive point of the present invention is not use any additives in the raw materials for production, does not use additive just because of raw material, makes production technology change, promptly agingly be divided into for two steps and carry out, only so, could guarantee the bean vermicelli made adhesion in pine silk process, the pine silk easily; The present invention utilizes natural aging and freezing aging process combined to solve the difficult problem that must use additive in the bean vermicelli production process.
Starch from sweet potato has the characteristic of low fat, low albumen, high fiber; The farina gelatinization point is at 56-66 ℃, and gelatinization point is low, and expansion rate of water absorption is big, and characteristics such as viscosity height add to add man-hour and can improve product quality, mouthfeel, increase slurry viscosity, improve gelatinization degree; The interpolation of cornstarch, bean starch not only increases the kind of bean vermicelli, vermicelli, more can improve color and luster, water boiling resistance performance and the mouthfeel of product, the industrial water pH value is preferably between the 6.5-7.2, impel the starch coagulative precipitation, starch is separated with impurity, while subacidity after the bean vermicelli moulding helps reducing the viscosity of bean vermicelli, improves pine silk effect.
Good effect of the present invention is: 1, do not contain any additives in the raw material, thereby meet the pollution-free food requirement, normal food can not produce any harm to human body; 2, ageing time is short, and when method was routinely produced, ageing time generally maintained 48 hours ability pine silks, and when adopting two-step method aging, the general time is 7 hours, thereby the production efficiency height.
(4) specific embodiment: the invention will be further described below in conjunction with embodiment:
Embodiment one: get 200kg starch from sweet potato, 100kg farina, cornstarch 60kg, green starch 40kg (the starch water content is 13%) adds water 143kg dilution, remove sandstone wherein, solid shape impurity and cleaning through desanding, removal of impurities operation and remove most of bloom, adding water, to stir into water content be 55% powder slurry, squeeze the silk moulding through self-cooked machine down at 96 ℃, under relative humidity 40% situation, through natural aging, after time keeps 50 minutes, after the automatic segment cutter segment, warehouse-in carries out freezing aging ,-0.5 ℃, kept 1 hour;-1.5 ℃, kept 2 hours;-3 ℃, kept 3 hours, outbound is loose then, Song Sihou enters the drying machine drying and moulding again, and the drying machine inlet temperature is that 30 ℃ ± 2 ℃, relative humidity are 45%, and medium temperature is that 50 ℃ ± 2 ℃, relative humidity are 55%, outlet temperature is that 65 ℃ ± 2 ℃, relative humidity are 70%, dry 2 hours, make the bean vermicelli water content reach 10%, left standstill 8 hours, so that the bean vermicelli cooling, it is even that the each several part water content is tending towards.
The present invention utilizes natural aging and freezing aging process combined to solve the difficult problem that must use additive in the bean vermicelli production process, and the bean vermicelli of producing does not have adhesion, clear transparent, soft good to eat, nutrition health.
Embodiment two: get 320kg starch from sweet potato, 80kg farina, cornstarch 30kg, pea starch 70kg (the starch water content is 13%) adds water 143kg dilution, remove sandstone wherein, solid shape impurity and cleaning through desanding, removal of impurities operation and remove most of bloom, adding water, to stir into water content be 50% powder slurry, squeeze the silk moulding through self-cooked machine down at 98 ℃, under relative humidity 60% situation, through natural aging, after time keeps 90 minutes, after the automatic segment cutter segment, warehouse-in carries out freezing aging ,-1.0 ℃, kept 1 hour;-2.0 ℃, kept 2 hours;-4 ℃, kept 4 hours, outbound is loose then, Song Sihou enters the drying machine drying and moulding again, and the drying machine inlet temperature is that 30 ℃ ± 2 ℃, relative humidity are 50%, and medium temperature is that 50 ℃ ± 2 ℃, relative humidity are 60%, outlet temperature is that 65 ℃ ± 2 ℃, relative humidity are 75%, dry 2 hours, make the bean vermicelli water content reach 8%, left standstill 8 hours, so that the bean vermicelli cooling, it is even that the each several part water content is tending towards.
Embodiment three: get 200kg starch from sweet potato, 50kg farina, tapioca 50kg, cornstarch 60kg, green starch 40kg (the starch water content is 13%) thin up, remove sandstone wherein, solid shape impurity and cleaning through desanding, removal of impurities operation and remove most of bloom, adding water, to stir into water content be 55% powder slurry, squeeze the silk moulding through self-cooked machine down at 98 ℃, under relative humidity 76% above situation, through natural aging, after the time keeps 120 minutes, after the automatic segment cutter segment, warehouse-in carries out freezing aging ,-1.5 ℃, kept 1 hour;-3 ℃, kept 2 hours; Below-5 ℃, kept 5 hours, outbound is loose then, Song Sihou enters the drying machine drying and moulding again, and the drying machine inlet temperature is that 30 ℃ ± 2 ℃, relative humidity are 55%, and medium temperature is that 50 ℃ ± 2 ℃, relative humidity are 65%, outlet temperature is that 65 ℃ ± 2 ℃, relative humidity are 80%, dry 2 hours, make the bean vermicelli water content reach 12%, left standstill 8 hours, so that the bean vermicelli cooling, it is even that the each several part water content is tending towards.
Embodiment four: get 300kg starch from sweet potato, 100kg farina, (the starch water content is 13%) adds water 143kg dilution, remove sandstone wherein, solid shape impurity and cleaning through desanding, removal of impurities operation and remove most of bloom, adding water, to stir into water content be 55% powder slurry, squeezes a silk moulding through self-cooked machine down at 95-98 ℃, under relative humidity 35% situation, through natural aging, after time keeps 40 minutes, carry out through automatic segment cutter segment warehouse-in freezing aging ,-0.5 ℃, kept 1 hour;-1.5 ℃ ℃, kept 2 hours; Below-3 ℃, kept 3 hours, outbound is loose then, Song Sihou enters the drying machine drying and moulding again, the drying machine inlet temperature is that 30 ℃ ± 2 ℃, relative humidity are 45%, and medium temperature is that 50 ℃ ± 2 ℃, relative humidity are 55%, and outlet temperature is that 65 ℃ ± 2 ℃, relative humidity are 70%, dry 2 hours, make the bean vermicelli water content reach 10%, left standstill 8 hours so that bean vermicelli cools off, it is even that the each several part water content is tending towards.
Embodiment five: get 200kg starch from sweet potato, 200kg tapioca (the starch water content is 13%), add water 143kg dilution, remove sandstone wherein, solid shape impurity and cleaning through desanding, removal of impurities operation and remove most of bloom, adding water, to stir into water content be 55% powder slurry, squeezes silk moulding through self-cooked machine down at 98 ℃, under relative humidity 75% situation, through natural aging, after time keeps 90 minutes, carry out through automatic segment cutter segment warehouse-in freezing aging ,-1.0 ℃, kept 1 hour;-1.5 ℃, kept 2 hours; Below-3 ℃, kept 4 hours, outbound is loose then, Song Sihou enters the drying machine drying and moulding again, the drying machine inlet temperature is that 30 ℃ ± 2 ℃, relative humidity are 50%, and medium temperature is that 50 ℃ ± 2 ℃, relative humidity are 60%, and outlet temperature is that 65 ℃ ± 2 ℃, relative humidity are 75%, dry 2 hours, make the bean vermicelli water content reach 8%, left standstill 8 hours so that bean vermicelli cools off, it is even that the each several part water content is tending towards.
Embodiment six: get 50kg starch from sweet potato, 50kg tapioca, 300kg farina (the starch water content is 13%), thin up, remove sandstone wherein, solid shape impurity and cleaning through desanding, removal of impurities operation and remove most of bloom, adding water, to stir into water content be 55% powder slurry, squeeze the silk moulding through self-cooked machine down at 98 ℃, under relative humidity 76 above % situations, through natural aging, after time keeps 120 minutes, carry out through automatic segment cutter segment warehouse-in freezing aging ,-1.5 ℃, kept 1 hour;-3 ℃, kept 2 hours; Below-5 ℃, kept 5 hours, outbound is loose then, Song Sihou enters the drying machine drying and moulding again, the drying machine inlet temperature is that 30 ℃ ± 2 ℃, relative humidity are 55%, and medium temperature is that 50 ℃ ± 2 ℃, relative humidity are 65%, and outlet temperature is that 65 ℃ ± 2 ℃, relative humidity are 80%, dry 2 hours, make the bean vermicelli water content reach 12%, left standstill 8 hours so that bean vermicelli cools off, it is even that the each several part water content is tending towards.
Claims (10)
1, a kind of plant amylum bean vermicelli, vermicelli preparation method: it be with raw material through adding water and slurry, squeeze a silk moulding, aging, pine silk, drying, it is characterized in that: raw material is a plant amylum, the aging normal temperature that divides is aging and freezing aging; The normal temperature ageing time is 50-130 minute; Freezing aging employing is progressively lowered the temperature aging, and temperature is from 0 ℃--and 5 ℃, ageing time is 7-10 hour.
2, the preparation method of plant amylum bean vermicelli according to claim 1, vermicelli is characterized in that: normal temperature is aging: relative humidity when 30%-45%, ageing time is 40-60 minute; Relative humidity when 46%-75%, ageing time is 80-100 minute; Relative humidity surpasses at 76% o'clock, ageing time 120-130 minute; Freezing aging when progressively lowering the temperature: 0 ℃--1.5 ℃, kept 1-1.5 hour;-1.5 ℃--3 ℃, kept 1.5-2.5 hour; Below-3 ℃, kept 3-5 hour.
3, the preparation method of plant amylum bean vermicelli according to claim 1 and 2, vermicelli is characterized in that: plant amylum is starch from sweet potato, farina, tapioca.
4, the preparation method of plant amylum bean vermicelli according to claim 1 and 2, vermicelli is characterized in that: plant amylum is starch from sweet potato, farina, tapioca, green starch, pea starch.
5, the preparation method of plant amylum bean vermicelli according to claim 1 and 2, vermicelli, its spy is: plant amylum is starch from sweet potato, farina, tapioca, cornstarch.
6, the preparation method of plant amylum bean vermicelli according to claim 1 and 2, vermicelli is characterized in that: plant amylum is starch from sweet potato, farina, tapioca, green starch, pea starch, cornstarch.
7, according to wanting the sharp preparation method who requires 6 described plant amylum beans vermicelli, vermicelli, it is characterized in that: starch from sweet potato content is that 0-100%, farina content are that 0-100%, tapioca content are that 0-20%, cornstarch content are 0-15%, green starch content is 0-10%, pea starch content is 0-10%, and various raw material sums are 100%.
8, the preparation method of plant amylum bean vermicelli according to claim 3, vermicelli is characterized in that: starch from sweet potato content is that 0-100%, farina content are 0-100%, and tapioca content is 0-20%, and three's sum is 100%.
9, according to wanting the sharp preparation method who requires 4 described plant amylum beans vermicelli, vermicelli, it is characterized in that: starch from sweet potato content is that 0-100%, farina content are that 0-100%, tapioca content are that 0-20%, green starch content are 0-10%, pea starch content is 0-10%, and various raw material sums are 100%.
10, according to wanting the sharp preparation method who requires 5 described plant amylum beans vermicelli, vermicelli, it is characterized in that: starch from sweet potato content is that 0-100%, farina content are that 0-100%, tapioca content are that 0-20%, cornstarch content are 0-15%, and various raw material sums are 100%.
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| CNB031261493A CN1233265C (en) | 2003-05-09 | 2003-05-09 | Method for preparing vermicelli and noodles made from plant starch |
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| CNB031261493A CN1233265C (en) | 2003-05-09 | 2003-05-09 | Method for preparing vermicelli and noodles made from plant starch |
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| CN1233265C CN1233265C (en) | 2005-12-28 |
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Cited By (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008052437A1 (en) * | 2006-10-24 | 2008-05-08 | Xingyuan Feng | Full automatic production line of instant vermicelli and process for producing it |
| CN100500022C (en) * | 2006-06-09 | 2009-06-17 | 四川白家食品有限公司 | Method for preparing vermicelli convenient food and vermicelli convenient food |
| CN101352222B (en) * | 2008-09-12 | 2011-06-08 | 湖南天圣有机农业有限公司 | Sweet potato health-care vermicelli |
| CN101352223B (en) * | 2008-09-12 | 2011-07-06 | 湖南天圣有机农业有限公司 | Sweet potato nutrient powder for children without food additives |
| CN102349621A (en) * | 2011-11-01 | 2012-02-15 | 湖南天圣有机农业有限公司 | Sweet potato-sticky rice flour |
| CN102396749A (en) * | 2011-11-11 | 2012-04-04 | 宋贵民 | Bean or sweet potato noodles special for stuffing food and production method thereof |
| CN102440383A (en) * | 2011-10-22 | 2012-05-09 | 盐城金昉首乌科技发展有限公司 | Fleeceflower root vermicelli and making method thereof |
| CN102511804A (en) * | 2011-12-20 | 2012-06-27 | 贵州华力农化工程有限公司 | Instant sweet potato starch noodles and production method thereof |
| CN101507483B (en) * | 2009-03-25 | 2012-09-26 | 孔峰 | Processing method of machine-made frozen sweet-potato vegetable sheet jelly |
| CN102783597A (en) * | 2012-08-29 | 2012-11-21 | 王家良 | Bean vermicelli and preparation method thereof |
| CN102871076A (en) * | 2012-09-15 | 2013-01-16 | 陆思烨 | Blueberry starch noodles with health care function |
| CN103099148A (en) * | 2012-11-15 | 2013-05-15 | 柳州市京阳节能科技研发有限公司 | Method for quickly making green local vermicelli |
| CN103168992A (en) * | 2013-03-10 | 2013-06-26 | 丁国亮 | Production technique of high-chewiness full-green vermicelli |
| CN103392967A (en) * | 2013-07-17 | 2013-11-20 | 安徽鑫美思农业开发有限公司 | Manufacturing method of crystal silk noodles |
| CN103976214A (en) * | 2014-05-05 | 2014-08-13 | 桂林全州米兰香食品有限公司 | Coarse cereal rice flour |
| CN104000092A (en) * | 2014-05-06 | 2014-08-27 | 安徽锦中工贸有限公司 | Instant vermicelli and preparation technology thereof |
| CN104621421A (en) * | 2015-01-28 | 2015-05-20 | 界首市芦村镇路洼雪丽家庭农场 | Steam starching method of raw materials of bean vermicelli |
| CN104855789A (en) * | 2015-04-27 | 2015-08-26 | 中国农业科学院农产品加工研究所 | Alternating-type pregelatinization-retrogradation instant potato rice noodle processing method |
| CN105285941A (en) * | 2015-09-17 | 2016-02-03 | 河北香道食品有限公司 | Processing technology of convenient potato noodles |
| CN106107939A (en) * | 2016-07-08 | 2016-11-16 | 重庆市铜梁区双江食品厂（普通合伙） | A kind of high-moisture antistaling instant Hot and Sour Rice Noodles and preparation method thereof |
| CN107183673A (en) * | 2017-06-15 | 2017-09-22 | 无锡初晨生物科技有限公司 | A kind of preparation method without the additive-free fresh wet potato vermicelli of alum |
| CN104621421B (en) * | 2015-01-28 | 2018-06-01 | 界首市芦村镇路洼雪丽家庭农场 | A kind of steam thickening soup method of bean vermicelli raw material |
| CN108272069A (en) * | 2017-12-08 | 2018-07-13 | 安徽三兄弟薯业有限责任公司 | A kind of Huainan beef soup silk |
| CN109259135A (en) * | 2018-10-30 | 2019-01-25 | 湖南城头山红薯食品科技有限公司 | One kind is saltoutd vegetable powder silk and preparation method |
| CN111700267A (en) * | 2020-07-30 | 2020-09-25 | 安徽君临食品有限公司 | Instant vermicelli and production method thereof |
| CN112106977A (en) * | 2020-08-25 | 2020-12-22 | 河北瑞熠天淀粉制造有限公司 | Preparation method of vermicelli |
| CN115191594A (en) * | 2022-06-29 | 2022-10-18 | 西南大学 | Processing method for improving quality of dry vermicelli |
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2003
- 2003-05-09 CN CNB031261493A patent/CN1233265C/en not_active Expired - Fee Related
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| CN100500022C (en) * | 2006-06-09 | 2009-06-17 | 四川白家食品有限公司 | Method for preparing vermicelli convenient food and vermicelli convenient food |
| WO2008052437A1 (en) * | 2006-10-24 | 2008-05-08 | Xingyuan Feng | Full automatic production line of instant vermicelli and process for producing it |
| CN101352222B (en) * | 2008-09-12 | 2011-06-08 | 湖南天圣有机农业有限公司 | Sweet potato health-care vermicelli |
| CN101352223B (en) * | 2008-09-12 | 2011-07-06 | 湖南天圣有机农业有限公司 | Sweet potato nutrient powder for children without food additives |
| CN101507483B (en) * | 2009-03-25 | 2012-09-26 | 孔峰 | Processing method of machine-made frozen sweet-potato vegetable sheet jelly |
| CN102440383A (en) * | 2011-10-22 | 2012-05-09 | 盐城金昉首乌科技发展有限公司 | Fleeceflower root vermicelli and making method thereof |
| CN102349621B (en) * | 2011-11-01 | 2013-01-02 | 湖南天圣有机农业有限公司 | Sweet potato-sticky rice flour |
| CN102349621A (en) * | 2011-11-01 | 2012-02-15 | 湖南天圣有机农业有限公司 | Sweet potato-sticky rice flour |
| CN102396749A (en) * | 2011-11-11 | 2012-04-04 | 宋贵民 | Bean or sweet potato noodles special for stuffing food and production method thereof |
| CN102511804B (en) * | 2011-12-20 | 2015-06-17 | 贵州华力农化工程有限公司 | Instant sweet potato starch noodles and production method thereof |
| CN102511804A (en) * | 2011-12-20 | 2012-06-27 | 贵州华力农化工程有限公司 | Instant sweet potato starch noodles and production method thereof |
| CN102783597A (en) * | 2012-08-29 | 2012-11-21 | 王家良 | Bean vermicelli and preparation method thereof |
| CN102871076A (en) * | 2012-09-15 | 2013-01-16 | 陆思烨 | Blueberry starch noodles with health care function |
| CN103099148A (en) * | 2012-11-15 | 2013-05-15 | 柳州市京阳节能科技研发有限公司 | Method for quickly making green local vermicelli |
| CN103168992A (en) * | 2013-03-10 | 2013-06-26 | 丁国亮 | Production technique of high-chewiness full-green vermicelli |
| CN103392967A (en) * | 2013-07-17 | 2013-11-20 | 安徽鑫美思农业开发有限公司 | Manufacturing method of crystal silk noodles |
| CN103976214A (en) * | 2014-05-05 | 2014-08-13 | 桂林全州米兰香食品有限公司 | Coarse cereal rice flour |
| CN104000092A (en) * | 2014-05-06 | 2014-08-27 | 安徽锦中工贸有限公司 | Instant vermicelli and preparation technology thereof |
| CN104621421B (en) * | 2015-01-28 | 2018-06-01 | 界首市芦村镇路洼雪丽家庭农场 | A kind of steam thickening soup method of bean vermicelli raw material |
| CN104621421A (en) * | 2015-01-28 | 2015-05-20 | 界首市芦村镇路洼雪丽家庭农场 | Steam starching method of raw materials of bean vermicelli |
| CN104855789A (en) * | 2015-04-27 | 2015-08-26 | 中国农业科学院农产品加工研究所 | Alternating-type pregelatinization-retrogradation instant potato rice noodle processing method |
| CN104855789B (en) * | 2015-04-27 | 2018-01-19 | 中国农业科学院农产品加工研究所 | A kind of processing method of alternative expression αization aging instant potato ground rice |
| CN105285941A (en) * | 2015-09-17 | 2016-02-03 | 河北香道食品有限公司 | Processing technology of convenient potato noodles |
| CN106107939A (en) * | 2016-07-08 | 2016-11-16 | 重庆市铜梁区双江食品厂（普通合伙） | A kind of high-moisture antistaling instant Hot and Sour Rice Noodles and preparation method thereof |
| CN107183673A (en) * | 2017-06-15 | 2017-09-22 | 无锡初晨生物科技有限公司 | A kind of preparation method without the additive-free fresh wet potato vermicelli of alum |
| CN108272069A (en) * | 2017-12-08 | 2018-07-13 | 安徽三兄弟薯业有限责任公司 | A kind of Huainan beef soup silk |
| CN109259135A (en) * | 2018-10-30 | 2019-01-25 | 湖南城头山红薯食品科技有限公司 | One kind is saltoutd vegetable powder silk and preparation method |
| CN111700267A (en) * | 2020-07-30 | 2020-09-25 | 安徽君临食品有限公司 | Instant vermicelli and production method thereof |
| CN112106977A (en) * | 2020-08-25 | 2020-12-22 | 河北瑞熠天淀粉制造有限公司 | Preparation method of vermicelli |
| CN115191594A (en) * | 2022-06-29 | 2022-10-18 | 西南大学 | Processing method for improving quality of dry vermicelli |
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| CN1233265C (en) | 2005-12-28 |
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